Grilled snapper with white wine and chives

It was a beautiful evening for grilling, and I had picked up a nice piece of snapper earlier in the day. We bought some tiny beets at the farmers market on Sunday, and I was planning on making some jasmine rice with chives, celery and almonds using the chives from our garden.

Here are the recipes in order of how to prepare this dinner:

Preheat oven to 450. Cut the tops off the beets and rinse. Wrap beets in foil and bake for 25 minutes or until a knife can easily be inserted into the beet. Once beets are cooked, slide the skin off under cool running water.

While the beets cook, start the rice. Boil 1 1/2 C. of water and 1/2 tsp. of the chicken base (or Better than Bouillon). When the water boils, add 1 C. of jasmine rice. Cover and reduce heat to medium low. Finely chop 1 celery stalk and 1/4 of an onion. Saute in a tsp. of olive oil for 3 minutes on high heat. Add 1/4 C. of slivered almonds, 1/4 C. of diced chives and add to rice mixture. Cook rice until all liquid has evaporated.

Preheat the grill to medium high. Drizzle a little olive oil, kosher salt, pepper and the juice from 1/2 lemon to the snapper filet. Once the grill is hot, add the fish, skin side down. Cover and let cook for 5 minutes. Remove fish from the grill and add it to a glass casserole dish. Add 1/4 C. white wine and a 1/4 C. chopped chives. Bake in the oven for another 5 minutes.

Abby loved the beets and ate the fish (but thought it was chicken), and oddly neither of them liked the rice, but Kirk thought it was the best rice and fish he's ever had!